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Cooking Time
1 h. 20 min.
Serves
8
Difficulty
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About This Recipe
Easter Egg Cookies – a great gift for the spring holiday, made with your own hands. If Easter cakes seem too difficult for you, then such simple Easter baking, like these egg-shaped cookies, will definitely be within your reach. You can prepare and decorate the cookies using the simplest icing made from powdered sugar and egg white together with children; they usually enjoy participating in both the cookie-cutting and decorating process. Make a larger batch of cookies right away to reward your little helpers!
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 10
Serves:
Flour - 500 g
Sugar - 150 g
Butter 82.5% - 180 g
Egg - 1 pcs.
Egg yolk - 1 pcs.
vanilla sugar - 20 g
Baking powder for the dough - 10 g
Lemon juice - 1 tsp
Powdered sugar - 150 g
Egg white category C0 - 1 pcs.
Nutrition Facts
Serves:
🥓
Fat
179г
🍚
Carbohydrates
659г
🥩
Protein
82г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Remove the butter from the refrigerator 1 hour before cooking. Place soft butter in a large bowl, add regular and vanilla sugar and beat with a mixer until fluffy. Add the egg and yolk, pour lemon juice into the bowl and mix again with a mixer.
Step 2
Sift the flour with baking powder and add to the bowl with the egg-butter mixture. Quickly knead a soft dough, wrap in cling film and place in the refrigerator for 30 minutes.
Step 3
Preheat the oven to 180°C. Line a baking tray with baking paper. Line your work surface with baking paper, place the dough on top and cover with a second sheet of paper. Roll out the dough into a layer 5 mm thick. Cut out cookies using an egg-shaped notch. Gather up the scraps of dough, roll out again and cut out more cookies.
Step 4
Place cookies on a baking sheet and bake on the middle rack of the oven for 15 minutes. Transfer to a wire rack and cool to room temperature.
Step 5
Prepare the glaze. Beat the egg whites until soft peaks form. Add powdered sugar and beat with a mixer until a thick snow-white mass is formed. Transfer the frosting to a piping bag. Cut the tip so that the hole diameter is no more than 2 mm. Apply patterns to the cookies and leave for 30-40 minutes for the icing to dry.
Enjoy your meal!
Follow the instructions step by step